1/2 kg mutton
1/2 kg turai ( ridged gourd) peeled and diced into thin slices
1 tbsp garlic paste
1/2 onion ground to paste
1 onion sliced fine for frying
Red chili powder to taste
I whole red chili
1tsp Amchur powder or dried mango slices (2)
1 tbsp coriander powder
Salt to taste
2 tbsp oil
Heat oil and add red chili when and then onions. fry onions till golden brown.
Add the ground masalas and powder and saute till oil separated.
Add the mutton and turai. Cook covered for a while till turai leaves water. Then pressure cook for 15-20 minutes depending on the meat.
Open lid of cooker only when steam has escaped
dry excess water.
Note: I like more turai so add 750 GM to 1/2 kg meat but traditionally it equal weight